Gaeng Daeng Sai Fak Thong Lae Moo (Red Curry With Pork And Squash) - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 tablespoon red curry paste, or to taste
1/2 pound pork loin, thinly sliced
1 (14 ounce) can coconut milk
2 1/4 cups peeled, cubed butternut squash
2 1/4 cups cabbage, coarsely chopped
1 tablespoon fish sauce, or more to taste
1 tablespoon white sugar, or more to taste

Preparation

Heat oil in a medium pot over medium heat. Add curry paste and stir until fragrant, 2 to 3 minutes. Add pork. Stir-fry until cooked through and coated in curry paste, 3 to 5 minutes more. Add coconut milk and bring to a gentle boil. Add squash. Reduce heat and simmer until squash is barely cooked through, 7 to 10 minutes. Add cabbage and simmer 5 minutes more. Season with fish sauce and sugar.